Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Chicken Kali Mirch
Print RecipeInstructions
- Cook onion
Heat oil and cook onions over medium-low heat for 8 minutes until soft but not browned. Add ginger garlic paste for 1 minute. - Add chicken
Add chicken, salt and coriander. Stir for 5 minutes. - Add yogurt
Reduce heat and add yogurt gradually while stirring. Add water and half the pepper. - Simmer
Cover and simmer 15–18 minutes until chicken reaches 74°C. - Finish
Stir in cream, remaining pepper and garam masala. Heat gently 2 minutes.
Expert Tips & Notes
Crush pepper just before cooking. Add the final portion gradually if you prefer less heat. Refrigerate leftovers promptly and use within 3–4 days.
Frequently Asked Questions
Can I use pre-ground pepper?
Yes, but start with less and adjust because its strength varies.
Why did the yogurt split?
High heat or cold yogurt can cause splitting. Whisk it first and add over low heat.
Food images are AI-generated illustrations.
